Topsy Turvy Apple Pie

Recipe By : Susan Rappaport
Serving Size : 8 Preparation Time :0:20
Categories : Pies Holiday Meals

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup butter — softened
1/2 cup pecan halves
1/2 cup brown sugar
pastry for a 2 crust 9″ pie
6 cups apple — peeled, cored,sliced
1 tablespoon lemon juice
1/2 cup sugar
1 tablespoon flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

Spread butter evenly on the bottom and sides of a 9″ pie plate. Press nuts,
round side down, into butter on bottom of plate. Pat brown sugar evenly over
nuts. Roll out pastry for bottom crust; place in pie plate over sugar.
Sprinkle apple slices with lemon juice. Combine flour, cinnamon, nutmeg and a
dash of salt. Toss with apples. Turn into pie plate; spread evenly to keep
top level. Roll out remaining pastry; adjust over apples and seal. Prick top
with fork. Bake @ 400 degrees for 50 minutes. Remove from oven; cool 5
minutes. Place serving plate on top of pie and invert. Carefully remove pie
plate.

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Serving Ideas : Best when warm!

NOTES : Don’t wait more than 5 minutes to invert.

Lemon Squares

Recipe By : Martha Giddens Nesbitt
Serving Size : 32 Preparation Time :1:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup butter — melted
2 cups all-purpose flour — plus 4 tablespoons
1 cup confectioner’s sugar — ,scant cup
4 eggs
2 cups sugar
1 teaspoon baking powder
6 tablespoons fresh lemon juice

1. Combine the butter, 2 cups of flour and 1 cup of confectioner’s sugar. With
floured hands, pat the mixture into a 9X13 baking pan. Bake at 350 F for 20
minutes.
2. Beat together the eggs, sugar, baking powder, remaining flour and lemon
juice. Pour this mixture over the cooled crust and bake at 350 F for an
additional 30-35 minutes, until filling appears set.
3. Cool, then sprinkle with additional powdered sugar before cutting into
suares.

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Cheesey Hot Clam Dip

Recipe By : Tampa Bay Online
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons olive oil
1/2 cup onion — finely chopped
1/2 cup celery — finely chopped
1/4 pound Velveeta cheese — cubed
2 cans (7 1/2-oz) clams — drained/minced
1/4 cup cayenne pepper sauce
1 tablespoon Worcestershire sauce
1 tablespoon milk

In a medium skillet, heat oil over medium-high heat. Add onion and
celery. Saute until tender. Reduce heat to low. Add remaining
ingredients. Continue cooking, stirring constantly until the cheese is
melted. Serve with crackers. Makes 1 1/2 cups. Formatted by Susan Wolfe

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Title: DIABETIC CHILI WITH BEANS
Categories: Beef, Beans, Chili, Chilibeef, Diabetic
Yield: 1 servings

1/2 lb Pinto beans
1 Green pepper, chopped
2 3 cloves garlic, minced
2 ts Cumin
28 oz Can tomatoes, drained
1 Onion, chopped
1 lb Ground turkey
1 tb Chili powder
2 ts Cayenne pepper
6 oz Can tomato sauce

Add pinto beans to a 1-quart saucepan and cover them
with water. Cook over medium heat 1 hour or until
tender. Simmer onion and green pepper in 1/4 cup water
in a large nonstick skillet until onion is
translucent. Add ground beef and cook over medium heat
until browned. Drain excess fat from pan. Stir in
garlic, chili powder, cumin, and cayenne. Add drained
tomatoes, tomato sauce, and beans to chili mixture.
Stir well and simmer, uncovered, for 15 minutes. Cover
and cook for 1/2 hour over low heat. From: Earl
Shelsby Date: Mon, 01-0

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Title: CHOCO-BANANA SUPREME SHAKE
Categories: Ww, Desserts
Yield: 1 servings

-Pam Courson-DWHV03B
1 c Diet chocolate soda; chilled
1/2 md Banana; peeled
1 pk Diet choc. shake mix
-(WW or Alba)
1 tb Smooth peanut butter; frozen

Into each of 4 sections of ice cube tray pour 2
Tblsps soda (sections should be about 2/3 full);
freeze till cubes are solid. Wrap banana in plastic
freezer wrap freeze till solid.
In blender combine remaining 1/2 cup soda, frozen
banana half, dairy drink mix, and peanut butter, and
process at high speed till smooth, scraping down sides
of container as necessary. Add soda cubes, 1 at a
time, processing after each addition till ice is
dissolved (mixture will be thick). Serve immediately.

Makes one serving: 1 P, 1 Fa, 1 Fr, 1 M, 2 opt. cals.
Variation: Omit peanut butter and lose 1P and 1 Fa
NOTE: Both these recipes were adapted from “Weight
Watchers Family Recipes.” I say “adapted,” ’cause I
prefer to eat my frozen banana without a stick in it
!

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CREAMY FRUIT SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 oz Package frozen
-raspberries,blueberries,
Strawberries, peaches, or
-mixed fruit, thawed
1 c Water
1/4 c Sugar
2 Inches stick cinnamon
1 d Ground nutmeg
1 d Ground cloves
1 tb Water
1 tb Cornstarch
2 tb Lemon juice
1 c Dairy sour cream
1/2 c Milk

Drain fruit, reserving syrup (cut up large pieces of
fruit). In 1 1/2- quart saucepan combine reserved
syrup,the 1 cup water, sugar, cinnamon, nutmeg, and
cloves. Bring to boiling; reduce the heat and simmer,
uncovered for 5 minutes. Remove stick cinnamon. Blend
the 1 tablespoon water and cornstarch; stir into
saucepan. Cook and stir till thickened and bubbly.
Remove from heat. Add lemon juice. Cool to room
temperature. Blend in sour cream and fruit. Stir in
milk. Cover and chill. Garnish with strips of lemon
peel, if desired. Makes 4 to 6 servings.

Recipe from: Better Homes and Gardens, Soups Stews
Cookbook copyright 1978 by Meredith Corporation, Des
Moines, Iowa

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CREAMED CRANBERRY BEAN SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Dried cranberry beans
1 lb Kolbasz
4 qt Water
4 Peppercorns
1/2 Onion — diced
—–ROUX—–
1 tb Bacon drippings
1 tb Flour
1 Onion — minced
—–THICKENER—–
1/2 pt Sour cream
1 tb Flour

Wash beans. Soak overnight and cook with kolbasz in a
soup kettle along with onion and salt and peppercorns
to taste. When beans and meat are cooked, make roux:
Brown roux ingred. til brown in color and add 1 c.
water; bring to a boil. Add this to soup and cook
about 5 minutes until soup comes back to a boil. Take
1/2 pt. sour cream which is at room temperature.
Mix in 1 tb. flour to thicken. To sour cream, add
hot soup, 1 tablespoon at a time, and mix well until
cream is thinned, then add to hot soup (prevents
curdling). Bring back to gentle boil, then turn heat
off.

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Title: Tiramisu – Balducci’s in New York City
Categories: Desserts, Italian
Yield: 6 servings

24 Ladyfingers, Toasted In A 2 tb Marsala Wine
– 375 Degree Oven 15 Min. 2 tb Triple Sec
2 c Espresso Coffee, Cooled 2 tb Brandy
6 Eggs, Separated 2 tb Orange Extract
6 tb Sugar 8 oz Bittersweet
Chocolate,
1 lb Mascarpone – Finely Chopped

Arrange the ladyfingers on a plate and lightly soak them with the
cooled
espresso. Put half of the soaked ladyfingers in one layer in a
rectangular
serving dish. While the ladyfingers are soaking, beat the egg yolks
with
the sugar until the yolks turn pale in color. Add the mascarpone, the
liquors, and the extract, and stir gently.

In a separate bowl, beat the egg whites with a wire whisk until they
are
stiff. Gently fold the whites into the mascarpone mixture.

Use half of this mixture to make a layer on top of the ladyfingers in
the
serving dish. Sprinkle with half of the chopped chocolate. Repeat the
procedure with another layer of soaked ladyfingers, the mascarpone
mixture,
and chocolate. Cover with tin foil and refrigerate for at least 1
hour
before serving.

—–

Title: GYROS
Categories: Sandwiches, Beef, Greek
Yield: 4 servings

1 lb Steak, sirloin

MMMMM—————————–MARINADE———————————-
3/4 c Wine, dry red
2 ts Olive oil
1 sm Garlic clove; chopped
1/2 ts Oregano, dry
1 ts Salt
1/2 ts Pepper

MMMMM———————-CUCUMBER SAUCE TOPPING—————————
1/2 c Yogurt, plain
1/4 c Sour cream
1/2 Cucumber; chopped
1/2 sm Onion; chopped
Salt pepper to taste

Cut sirloin steak into strips, about 5 inches long and 1/4 inch thick.
Marinate steak in wine mixture for 24 hours.

Mix cucumber topping ingredients well; cover and refrigerate. Before
cooking, drain wine, fry steak in 2 tablespoons butter. Warm pita bread
in oven, cut in half; split open and fill with meat; adding cucumber
sauce to taste.

: Source: Cooking the Grecian Way
: from The Ladies of Sts. Constantine and Helen Greek Orthodox Church

OMELETTE PAKAKI CURRY (SPINACH TOMATO OMELETTE)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Indian Vegetarian
Cheese/eggs Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 ea Eggs
1 pn Salt
1 t Garam Masala
1 tb Butter or oleo
1 lb Spinach, fresh or thawed
2 tb Butter or oleo
1 lg Onion, sliced
5 ea Garlic cloves
1 tb Ginger, fresh and chopped
2 ea Green chilies (optional)
1 t Cumin, ground
3 ea Tomatoes, large and chopped
1 c Water
2 tb Coriander leaves, chopped

Beat eggs until yolks are lemon colored. Add salt to taste and Garam
Masala. (See recipe under “Garam Masala”). Beat again.

Heat 1 tb butter/oleo in skillet. Pour in egg mixture and cook an
omelette 1/4-inch thick. Cut into small serving pieces. Set aside and
keep warm.

Salt spinach and cook in a covered saucepan for 5 mins. Grind spinach to
a paste.

Heat 2 tb butter/oleo in a saucepan and cook onions, garlic, ginger, and
chilies until onions are golden. Add cumin and tomatoes. Cook a few mins
more.

Add 1 cup water and simmer for 10 mins.

Add omelette pieces and heat them through. Stir lightly a few times.
Garnish with coriander leaves.

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